- Begin by making the sauce Romesco: put the almonds and sundried peppers in a food processor and pulse until roughly chopped.
- Add the garlic, pequillo peppers and spices and pulse again to combine.
- Add the vinegar, olive oil and pinch of salt, pulse again to produce a thick sauce that is neither too chunky or too smooth.
- Fry the coley fillets skin side down until lightly golden, turn and transfer the pan to a hot oven. Roast the fish for about 5 mins until just cooked through. Whilst the coley is roasting, put the garlic, olive oil, finely sliced sundried peppers and pinch of salt into a small pan and put on a medium heat.
- Cook gently stirring occasionally to distribute the garlic and sundried peppers. As soon as the edges of the garlic begin to turn golden, remove from the heat and allow to cool. Add a splash of sherry vinegar and the chopped parsley.
- Remove the coley from the oven, put a fillet on each plate and peel away the skin. Immediately spoon a little sauce over each piece of fish and serve with a spoon of Romesco sauce.
Recipes from www.sainsburys.co.uk/switchthefish
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Serve this tasty fish dish with freshky steamed green vegetables
For the Sauce Romesco: 100g (4oz) whole blanched almonds 2 marinated sundried peppers in olive oil (in a jar) 6 cloves of garlic, peeled 12 roasted piquillo peppers (in a jar) 1tsp sweet paprika 1tsp by Sainsbury's smoked paprika ¼ tsp hot smoked paprika 100ml (4fl oz) by Sainsbury's olive oil 25ml (1fl oz) Spanish sherry vinegar salt For the fish: 4x 180-200g Coley fillets 4 cloves of garlic, finely sliced 2 marinated sundried peppers in olive oil (in a jar) 100ml (4fl oz) olive oil 20ml(3/4 fl oz) white condiment vinegar 1tsp chopped parsley Salt
Time: 30 mins Serves: 4 Nutrition: n/a